My oldest is a vegetarian now, and we’re always looking for more ways to get protein in her diet. We decided to give some roasted chickpeas a try, since they are high in protein (and fiber, bonus!) and hoped that they’d make a filling snack for her belly. We’re very pleased with the result and all of us LOVE these – with the exception of the littlest Martin, but she wants them less spicy. Can’t please everyone, I guess! I guess we have to make a delicious roasted chickpea recipe that isn’t spicy for her next!
Spicy Roasted Chickpeas
Ingredients
2 15 oz cans chickpeas, rinsed and drained
2 tsp chili powder
1 tsp cayenne pepper flakes
1/4 c extra virgin olive oil
Directions
Preheat oven to 450
While oven is preheating, rinse, drain and pat dry your chickpeas.
In medium mixing bowl, toss the chickpeas with the spices
Once oven is at 450, pour your oil into a shallow baking pan. Warm for about 3 minutes
Carefully remove pan from oven, add chickpeas in a single layer to the pan (remember, the oil is hot!)
Bake for about 10-15 minutes
We let ours rest on a paper towel to absorb some of the oil for a few minutes
Enjoy warm or allow to cool.
Store in airtight container for up to 1 week.
Have you made roasted chickpeas before?
- 2 15 oz cans chickpeas, rinsed and drained
- 2 tsp chili powder
- 1 tsp cayenne pepper flakes
- 1/4 c extra virgin olive oil
- Preheat oven to 450
- While oven is preheating, rinse, drain and pat dry your chickpeas.
- In medium mixing bowl, toss the chickpeas with the spices
- Once oven is at 450, pour your oil into a shallow baking pan. Warm for about 3 minutes
- Carefully remove pan from oven, add chickpeas in a single layer to the pan (remember, the oil is hot!)
- Bake for about 10-15 minutes
- We let ours rest on a paper towel to absorb some of the oil for a few minutes
- Enjoy warm or allow to cool.
- Store in airtight container for up to 1 week.
Jennifer says
I love chick peas! I usually make a chick pea curry, but this sounds like a new and delicious recipe to try.